Easy Cheesy Chicken Enchiladas

This is perfect for an evening that you don’t have time to make a full meal but don’t want to to order out. It goes even faster if you have the chicken already cooked and ready to go!

2 large chicken breasts, cooked and pulled

1 7 oz. can green chilies

1 16 oz. can black beans, drained

1 c. frozen corn

2 c. shredded cheese of your choice, divided

1 16 oz. can enchilada sauce

8 Burrito sized tortillas

Mix chicken, green chilies, black beans, corn and 1 2/3 c. cheese, 8 oz. enchilada sauce in a large bowl. Scoop onto tortillas and burrito fold. Line a 9X13 casserole pan with small amount of enchilada sauce to help prevent sticking. Lay stuffed tortillas in pan almost on their side. Top with remaining sauce and cheese. Bake at 350° for about a half hour or until sides boil.